Developments of Functional Sausage using Plant Extracts from Pine Needle and Green Tea |
김수민
(경산대학교 생명자원공학부)
조영석 (영남대학교 식품가공학과) 성삼경 (영남대학교 식품가공학과) 이일구 (국방품질관리연구소) 이신호 (대구가톨릭대학교 식품공학과) 김대곤 (대구산업정보대학 식품영양과) |
1 | Deymer, D. I. and Vandekerckhove, P. (1979) Compounds determining pH in dry sausage. Meat Sci., 3, 161 DOI ScienceOn |
2 | Fiddler, W., Pensabene, J. W., Piotrowaski, E. G., Phillips, J. G., Keating, J., Meraens, W. J. and Newmark, H. L. (1979) Inhibition of formation of volatile nitrosamines in fried bacon by the use of curesolubilized -tocopherol. J. Agr. Food Chem., 26, 653 |
3 | Fox, J. B. (1967) The chemistry of meat pigments. J. Agric. Food Chem., 14, 207 DOI |
4 | Jhonston, M. A., Pivnick, H. and Samson, J. M. (1969) Inhibition of Clostridium botulinum by sodium nitrite in a bacteriological medium and in meat. Can. Inst. Food Technol. J., 2, 52 DOI |
5 | Kanner, J. (1970) S-nitrosycysteine(RSNO), An effective antioxidant in cured meat. J. Ain, Oil Chem. Soc., 56, 74 |
6 | Kato, H., Lee, I. E., Chuyen, N. V., Kim, S. B. and Hayase, F (1987) Inhibition of nitrosamine formmation by nondialyzable melanoidins. Agric. Biol. Chem., 51, 1333 |
7 | Lee, M. H. and Song, K. Y. (1983) Effects of different levels of sodium nitrite, ascorbic acid and sodium chloride on characteristics of ground meat. Korean J. Anim. Sci., 25, 288 |
8 | Moon, B. S., Kim, B. S. and Woo, S. K. (1974) Studies on nitrosamine (II): Contents of nitrate, nitrite and dimethylamine in various foods. Report of NIH KOREA, 11, 181 |
9 | Sofos, J. N. and Busta, F. F. (1980) Alternatives to the use of nitrite as an antibotulinal agent. Food Technol. 34(5), 244 |
10 | Tompkin, R. B., Christiansen, L. N. and Shaparis, A. B. (1978) Effct of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused. Appl. Environ. Microbiol., 35, 863 |
11 | William, L. (1970) Nitrosamines as environmental carcinogens. Nature, 225, 21 DOI ScienceOn |
12 | Roberts, T. A. (1975) The microbiological role of nitrite and nitrate. J. Sci. Food Agric., 26, 1735 DOI |
13 | Coresopo, F. L., Millan, R. and Moreno, A. S. (1978) Chemical changes during ripening of spanish dry sausage. III.Changes in water soluble N-compounds. A archivos de Zootechia, 27, 105 |
14 | Fiddler, W., Pensabene, J. W., Piotrowski, E. G., Doerr, R. C. and Wasserman, A.E. (1973) Use of sodium ascorbate or erythrobate to inhibit formation of N-nitroso- dimethylamine in frankfurters. J. Food Sci., 38, 1084 DOI |
15 | Cassens, R. G., Greaser, M. L., Ito, T. and Lee, M. (1979) Reactions of nitrite in meat. Food Technol., 33, 46 |
16 | Peter, F. S. (1975) The toxicology of nitrate, nitrite and N-nitroso compounds. J. Food Agric., 26, 1761 DOI |
17 | 野崎義孝 (1992) 鷄肉の鮮度管理. 食肉の料學. 33, 191 |
18 | Jeong, H. G. and Kim, Z. U. (1986) A study on the effects of sodium nitrite on lipid oxidation of pork during cooking. J. Korean Agric. Chem. Soc., 29(2), 148 |
19 | Lamkey, J. K., Leak, F. W., Tiley, W. B., Johnson, D. D. and West, R.L. (1991) Assessment of sodium lactate addition to fresh pork sausage. J. Food Sci., 56(1), 220. DOI |
20 | Macdougall, D. B., Mottran, D. S. and Rhodes, D. N. (1975) Contribution of nitrite and nitrate to the color and flavor of cured meats. J. Sci. Food Agric., 16, 1743 |
21 | 한국식품연구소 (1991) 식품위생관련 국제식품규격 및 제외국의 규격기준에 관한 연구. p.1056-1062 |
22 | Fox, J. B. Jr. and Thomson, J. S. (1964) Formation of bovine nitrosylmyoglobin. Biochem., 2, 465 |
23 | Pivnick, H., Rubin, L. J., Bamett, H. W., Nordin, H. R., Ferguson, P. A. and Perrin, H. (1967) Effect of sodium nitrite and temperature on toxinogenesis by Clostridium botulinum in perishable cooked meats vacuum-packed in air-impermeable plastic pouches. Food Technol, 21, 100 |
24 | Han, S. K. and Park, H. K. (1996) A study on the preservation of meat products with water extracted propolis(WEP). Korean J. Anim. Sci., 38(6), 605 |
25 | Langlosis, B. E. and Kemp, J. D. (1974) Microflora of fresh and dry-cured hams and affected by fresh ham storage. J. Animal Sci., 38(3), 525 DOI |
26 | Lee, M. H. and Cassens, R. G. (1983) Effect of heating rate on residual nitrite. Korean J. Anim. Sci., 25(6), 675 |
27 | 식품공전 (1988) 식품별 기준 및 규격 식품가공-109. 보건사회부 |
28 | Suh, K. D. (1984) The production of boneless ham and the role of additives in processing. Korean Soc. Meat Technol., 5, 41 |
29 | Sung, N. J., Yang, H. C. and Lee, J. H. (1982) Studies on N-Nitrosamine in the Fermented Foods, I. N-Nitrosamine In the Fermented Fish. J. Gyeane Sang Nat. Univ., 21(2), 145 |
30 | Tanake, K., Chung, K. C., Hayatsu, H., and Kada, T. (1978) Inhibition of nitrosamine formation in vitro by sorbic acid. Food Cosmet. Toxicol. 16, 209 DOI ScienceOn |
31 | 이영춘, 김광옥(1989) 식품의 관능검사. 학연사, p.179 |
32 | Ahn, B.W., Lee, D. H., Yeo, S. G., Kang, J. H., Do, J. R., Kim, S. B. and Park, Y. H. (1993) Inhibitory action of natural food components on the formation of carcinogenic nitrosamine. Bull. Korean Fish Soc., 26(4), 289 |
33 | Buege, J. A. and Aust, S. D. (1978) Microsomal lipid peroxidation. Method in enzymol, 105, 302 |
34 | Forrest, J. C., Aberle, E. D., Hedrick, H. B., Judge, M. D. and Merkel, R.A. (1975) Principles of meat science. H. freeman & Co. San Francisco. p. 179-180 |
35 | Duncan, C. L. and Foster, E. M. (1968) Effect of sodium chloride and sodium nitrate on germination and out growth of anaerobic spores. Appl. Microbiol., 16, 406 |
36 | AHPA (1992) Compendium of methods for the microbiological examination of foods. 3rd ed. edited by Carl Vanderzant p.80-87 |
37 | Gray, J. I., Macdonald, B., Pearson, A.M. and Morton, I. D. (1981) J. Food Prot., 44, 302 DOI |
38 | Crosby, N. T. and Sawyer, R. (1976) N-nitrosamines: A review of chemical and biological properties and their estimation in food stuffs. In 'Advances in food research' Chrichster, C.o.(ed.), Academic Press, New York, 21, 1 |
39 | Rust, R. E. (1975) 'Sausage and processed meats maufacturing.' AMI center for continuing education, american meat institute. Chicago, IL |
40 | 高坂和久(1975) 肉製品の鮮度保持よ測定. 食品工業. 18, 105 |
41 | Tarladgis, B. G., Betty, M. W. and Margaret, T. Y. (1960) A distillation method for the quantitative determination of malonaldehyde in rancide foods. Amer. oil Chem. Soc., 37, 44. DOI |
42 | Olsman, W. J. (1974) About the mechanism of nitrite loss during storage of cooked meat products. In Proc. Int. Symp. Nitrite Meat Prod. p.129, Krol. B. and Tinbergen, B.J.(Ed.) Pudoc. Wageningen, The Netherlands |
43 | Rogar, P. J. and Robert, W. R. (1971) Effect of shelf temperatures, storage periods and rehydration solution on the acceptability and chemical composition of free-dried precooked commercially cured ham. J. Ani. Sci., 32, 624 DOI |
44 | Turmer, F. W., Paynter, W. D., Montie, E. J., Bassert, M. W., Struck, G. W. and Olson, F. C. (1954) Use of 2-thibarbituric acid reagent to measure rancidity of frozen pork. Food Technol., 8, 326 |
45 | Wesley, R. L., Marion, W. W. and Sebrandek, J. G. (1982) Effects of sodium nitrite concentration sodium erythorbate and storage time on the quality of Franks Manufactured 6om Mechanically Deboned turkey. F. Food Sci., 47, 1626 DOI |
46 | Buchanan, R. L. and Solberg, M. (1972) Interaction of sodium nitrate, oxygen and pH on growth of Staphylococcus aureus. J. Food Sci., 37, 81 DOI |